Crispy Sesame Tofu with Charred Broccoli

Craggy pan-fried tofu and charred broccoli in a glossy sesame-ginger sauce, over rice. The cornstarch toss is what makes the crust — do not skip it.

Serves 230 minutes plant-basedveggiehigh-proteindairy-free

• ✓Tofu is a complete plant protein, made from just soybeans and water.
• ✓Broccoli is a source of vitamin C and fiber.
• ✓Sesame seeds and toasted sesame oil bring unsaturated fats and the toasty finish.
• ✓Made with tamari, so every ingredient in the pan is gluten-free.

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Ingredients

• •1 block (14 oz / 400 g) extra-firm tofu
• •1 large head broccoli, in florets
• •3 tbsp cornstarch
• •4 tbsp neutral oil
• •3 tbsp tamari
• •1 tbsp maple syrup
• •1 tbsp rice vinegar
• •1 thumb ginger, grated
• •2 cloves garlic, grated
• •1 tsp toasted sesame oil
• •1 tbsp sesame seeds
• •salt
• •cooked rice, to serve

Method

1. Press the tofu dry hard between paper towels, then tear it into rough bite-size chunks — torn edges crisp better than cut ones. Toss with the cornstarch and a pinch of salt.
2. Stir together tamari, maple syrup, vinegar, ginger, garlic, sesame oil and 3 tbsp water.
3. Char the broccoli in 1 tbsp oil over high heat, 4–5 minutes, adding a splash of water and a lid for the last minute so it steams tender. Tip out of the pan.
4. Fry the tofu in the remaining oil over medium-high, mostly undisturbed, turning until golden and crackly all over, 8–10 minutes.
5. Return the broccoli, pour in the sauce, and toss one minute until everything is glossy. Scatter sesame seeds and serve over rice.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.